Summary

Ingredients

• 300 g salmon fillet (s) or panasius fillet (skinless)
• 100 g fennel, diced
• 1 large tomato (and a smaller one if possible), diced
• 1 zucchini, diced
• 1 onion (s), chopped red
• 200 g couscous
• 1 dl vegetable stock
• 1 lemon (s)
• 0.5 ½ bunch peppermint (optional)
• oil

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Instructions

1. With salmon: Cut the salmon into approx. 2 cm wide slices and season. Fry in a little oil for about 2 minutes and then keep warm.
2. With pangasius: Turn the pangasius in flour and fry in a little oil for about 7 minutes until golden brown, then season and keep warm.
3. Cut the fennel and onions into strips and fry in a little oil for about 5 minutes. As soon as they turn golden brown, add the couscous and, after about 1 minute, pour in the vegetable bouillon and bring to the boil. Then mix in the zucchini and tomatoes. Cover the couscous on the switched off hotplate and let it soak for about 5 minutes.
4. Squeeze the lemon, roughly chop the mint and mix both with the couscous with a little oil. Season with salt and pepper, place salmon or pangasius on top and serve!